In a Dutch oven or large pot, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. If adding mixed veggies or corn add them now. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 15 - 20 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 15 minutes more before serving. Serve with garlic bread and a salad.

Paula's House Seasoning:

1 cup salt1/4 cup black pepper1/4 cup garlic powder

Mix ingredients together and store in an airtightcontainer for up to 6 months